Spicy Pepper Slaw
“I love coleslaw, but wanted to jazz it up and make it just a little healthier. This recipe not only makes a good side dish, but it’s also great as a relish on a chicken sandwich or burger. Jalapenos give it just the right kick.” —Cheryl McCleary, Kansas City, Kansas
Total TimePrep: 20 min. + chilling
- 3 cups shredded cabbage
- 2 celery ribs, chopped
- 1 medium green pepper, julienned
- 1 cup cut fresh green beans (1-inch pieces)
- 1 cup cut fresh asparagus (1-inch pieces)
- 1 bunch green onions, chopped
- 1 banana pepper, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 2 serrano peppers, seeded and chopped
- 1/2 cup cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon minced fresh thyme
- 1 tablespoon snipped fresh dill
- 1 tablespoon minced fresh cilantro
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 314mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Spicy Pepper Slaw in Healthy Cooking April/May 2011